Effect Of Ultrasound And Different Packaging Treatments On Quality And Physiology Of Fruits During Storage

The changes of physiology and quality of persimmon and fragrant pear with ultrasonic wave combine different packing methods during storage were studied. Then analyzed the processing of fruit response mechanism.The test result indicated that in each processing, the obvious function is the ultrasonic wave combine vacuum packing processing method. The fruit degree of firmness maintained at 13.932 kg/cm2 after storage and suppressed the fruit degree of firmness drop. The breath jumping compares CK retarded 14 days and the breath intensity is 86.73 CO2mg/kg·h, reduced 11% compared to the CK . This result showed ultrasonic wave combine vacuum packing methods may postpone the persimmon fruit's breath jumping, postponed the climacteric peak of respiration and decreased the respiration rate, the function is obvious. Ultrasonic wave combine vacuum packing methods has suppressed the MDA content accumulation in the fruit organization, reduced MDA to the cell membrane injury of fruit and enhanced the oxidation resistance enzyme, the active function to be obvious. The treatment reduced the fruit H2O2 content, controlled persimmon fruit's ultra oxygen anion content rise. The fruit's SOD content changes has been affected in later period, but to the influence of persimmon fruit's LOX activeness and the soluble solid content is not very obvious .In the experiment of ultrasonic wave combine MA packing to process the fragrant pear, the treatment affected the fruit degree of hardness greatly and postponed the fragrant pear fruit's breath peak epoch, reduced the breath intensity function to be obvious. At the same time, the treatment has suppressed fruit's MDA content accumulation, enhanced the oxidation resistance enzyme activeness. After storage, each processing fruit organization's H2O2 content was lower than the CK and ultrasonic wave combine MA packing processing to be lowest. The result showed this processing method has suppressed the ultra oxygen anion content rise, influenced SOD, LOX content to be obviously in later period. But influence of the solubility solid content and the CAT content not to be very obvious, each processing's change is approximately same.